No, it’s not grub worms. This is fresh raw turmeric—nature’s own ibuprofen.

Ever slathered yellow mustard on a sandwich? Then you’ve had turmeric. Like curries? Yep, turmeric gives it the bright yellow color. Even the iconic Kraft Mac and Cheese now uses turmeric to enhance the intense cheesy color.

Turmeric is bright orange on the inside, with a knobby light brown skin. The flavor of the tuber is a little bitter, but with a subtle bite, like ginger, with hints of black pepper. Some people think it tastes a little like an orange.

I don’t peel my turmeric when I make the vinaigrette. I wash the turmeric, throw everything into the blender, pulse for 5 seconds and then let it rip until the mixture is smooth. Turmeric Vinaigrette is great on heavy greens like kale, and is wonderful when tossed on roasted Brussel Sprouts or other vegetables. I’ve even stirred it into tuna and chicken salads for a taste sensation!

Zesty Turmeric Dressing

prep: 20 minutesmakes: about 1¾ cup (14 servings, 2 tablespoons each)

you’ll need…

1 cup extra virgin olive oil

½ cup lemon juice

2 2-inch pieces fresh turmeric, grated (or 2 tablespoons ground)

1 tablespoon honey

2 garlic cloves

½ teaspoon fresh ground black pepper

salt to taste

let’s get to it…

Place all of the ingredients in a blender container with a tight-fitting lid.

Step up your Meatless Monday game with this delicious Fettuccine with Poblano Alfredo dish.

I’m sure you’ve tried poblano peppers at some point, either in a mild salsa or roasted and stuffed with cheese. But the sauce in this Fettuccine with Poblano Alfredo will really make you reconsider this incredibly versatile pepper.

The sauce is lighter in calories because I’ve substituted olive oil for the butter and got rid of the cream and used milk instead. The poblano peppers add an interesting depth of flavor and help thicken the sauce.

Don’t worry, this Fettuccine with Poblano Alfredo still has the Parmesan cheese. I mean, it’s an Alfredo after all… you’ve gotta have the cheese!

Prepare the pasta according to the package directions; drain and set aside.

Heat the olive oil in a medium saucepan over medium heat for 1 minute. Add the onions and garlic and cook for 4 to 5 minutes or until the onion is soft.

Stir in the chopped roasted poblano pepper. Pour in the milk and cook for 2 to 3 minutes. Remove from heat.

Pour the sauce into a blender. Remove the vent from the top of the lid, and place a towel over the hole. Hold down the towel with your hand while you pulse the blender to blend the sauce until smooth.

Pour the sauce into the sauce pan and reheat on medium low. Stir in the Parmesan cheese. Serve with the cooked pasta.

cooking know how:

Roasting the poblanos is super easy! Place the rack in your oven about 8-inches from the broiler. Line a cookie sheet with foil. Put on gloves to protect your eyes and hands. Remove the seeds and veins from the poblano by making making a slit lengthwise on one side of the pod. Place the poblano on the baking sheet. Broil until the peppers are charred and blistered.

I originally developed this recipe for Mom.me, the one and only parenting and lifestyle brand for moms at every life stage, from pregnancy to empty nest!

One great thing about the changing weather is that comfort food, like my delicious Baked Pork Chops and Apples, is back on the table.

I really like this recipe for Baked Pork Chops and Apples because it’s quick and easy (of course). But if you hit the farmers markets, you’ll find an amazing assortment of apples that can really make this an interesting dish.

I don’t know why pork and apples play so well together. Maybe it’s because pork needs the sweetness of the apples to bring out its flavor. Or maybe, if the pork is cooked properly, the apples add just the right amount of moisture to the meat to make the flavors pop.

I’ve added a little apple cider vinegar to my Baked Pork Chops and Apples because it brings a little brightness to the dish.

What is brightness? It’s that little mouth spark that you get when you first bite into something delicious that makes you want to keep eating it.

Meat needs a bit of brightness because it has very little natural acid. And acid (think lemon juice) helps enhance flavors.

Fall has fallen. Cooler weather is on the way. But there’s comfort in what I’ll be putting on the table over the next few months.

Baked Pork Chops and Apples

prep: 15 minutes

cook: 40 minutes

serves: 4

you’ll need…

4 6-ounce boneless loin pork chops

1 tablespoon thyme

½ teaspoon ground black pepper

⅓ cup fat free low-sodium chicken broth

3 tablespoons apple cider vinegar

1 teaspoon cinnamon

½ teaspoon salt 2 tablespoons olive oil, divided

1 large crisp apple, (about 8 ounces) cored and cut into 12 wedges

1 large red onion (about 8 ounces), cut into 12 wedges

let’s get to it…

Heat the oven to 425°F. Place oven rack in the center.

Rub the pork chops evenly with the thyme and black pepper; set aside.

Whisk the chicken broth, vinegar, cinnamon, salt and 1 tablespoon of oil together in small bowl; set aside.

Heat a large cast iron or nonstick (oven proof!) skillet over medium-high heat for 1 minute. Add the remaining 1 tablespoon of oil to the pan and heat for 1 minute. Add the pork chops and cook for 3 minutes on each side or until brown; remove from heat.

Scatter apples and onion wedges on top of the pork chops.

Pour stock mixture over the apples, onions and chops.

Bake for 10 to 15 minutes or until apples are light brown and the chops are at 145°F.

Serve immediately, spooning the pan juice over the chops, apples and onions.

Here’s a deliciously quick and easy recipe for Pan Seared Salmon that you need to make because:

You need to eat more fish.

Salmon is good for you.

You need to cook more and quit eating so much crap.

Now that the kids are off the payroll, there are times when I come home and I’m so exhausted all I want to do is grab a bag of chips and salsa and see what’s on Netflix. You too? Thought so.

Ok. That’s what I wantto do, but I don’t because eating like that is a very slippery slope. You start with the salsa and chips and the next thing you know you’ve got a spoon in a tub of ice cream. And then the ice cream is gone.

I like this recipe for Pan Seared Salmon because after I sear the fish, I sauté fresh kale or spinach with a little olive oil and whatever condiment I have on hand (right now I’m really digging Mother-in-Law’s Gochujang Sauce). Balsamic vinegar is nice, too, or even just a squeeze of lemon and a little salt.

One other thing: while the recipe calls for searing salmon, you can use whatever fish you like (or is on sale). You’ll have to adjust the cooking time of the fish depending on the thickness, of course. Use a metal spatula to flip the fish (it will be easier to turn and you’ll preserve the nice crust).

Now put those chips away and make yourself a quick and easy dinner. And, please, put that ice cream in a bowl!

Pan Seared Salmon

prep: 15 minutes

cook: 10 minutes

serves: 2

you’ll need…

2 6-ounce salmon fillets, about 1¼-inch thick

½ teaspoon salt

½ teaspoon pepper

1 teaspoon olive oil

let’s get to it…

Sprinkle the salmon fillets with salt and pepper; set aside.

Heat the oil in a large nonstick skillet on medium-high heat for 1 to 2 minutes or until the oil starts to shimmer.

Place the salmon, flesh-side down, in the skillet and cook without moving for 3 minutes.

Turn the salmon carefully and cook until firm, about 2½ to 3 minutes.

Like this Pan Seared Salmon recipe? Here are more great fish and seafood recipes!

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com